Almond-stuffed apricots bring a dash of sweetness to this exquisite glazed gammon dish, delicious served hot or cold!

1. Remove the gammon from its packaging and place it in a large pot.
   
2. Cover with cold water and bring to a boil.
   
3. Remove from the heat, drain and clean the pot.
   
4. Put the gammon back into the pot, add the bay leaves, peppercorns and cloves and cover with water.
   
5. Bring to a boil, reduce the heat and simmer for 2½ hrs or until the gammon is cooked through.
   
6. Once the gammon is tender, remove the pot from the heat and allow the gammon to cool in the stock.
   
7. For the glaze, place all of the ingredients into a small saucepan and simmer over a medium heat until slightly reduced and syrupy.
   Remove from heat and set aside.
   
8. Preheat oven to 200 °C.
   
9. Remove the skin gently, keeping a thin layer of fat on it to keep it moist, succulent and flavourful.
   
10. Place in a foil-lined roasting pan.
    
11. Score the fat in a diamond pattern, rub the surface with a little English mustard, pour over half the glaze and roast.
    
12. As soon as the top starts to bubble, keep your eye on it – you don’t want the sugar in the glaze to burn.
    
13. Remove from the oven & spread the remaining glaze over the top.
    Return to the oven until just starting to bubble again, not brown.
    
14. Remove from the oven and let the gammon rest for about 20 min. before you carve it.
    
15. Serve hot or cold.